腊八蒜绿变色素的分离提取  

Isolation of Green Pigment in Laba Garlic

作　　者：赵晓丹[1] 傅达奇中国农业大学食品学院 王萍[2] 胡小松[1] 

机构地区：[1]中国农业大学食品学院,北京100083 [2]东北林业大学林学院,哈尔滨150040

出　　处：《食品与发酵工业》2004年第10期129-131,共3页Food and Fermentation Industries

摘　　要：通过试验初步确定了提取分离大蒜绿变色素的方法 :体积分数 75 %乙醇提取绿变色素 ,色素经弱阳离子交换树脂CG 5 0 ,sephadexLH 2 0柱层析分离 ,得到了构成绿变色素的蓝色素和黄色素 2条色带 ,两者的最大吸收波长分别为 5 90nm和 440nm。通过试验证明了黄色素为蓝色素转化而来。T A method for isolating the green pigment in greening garlic was developed. The pigment was extracted with 75% ethanol and isolated by column chromatography with Amberlite CG-50 and Sephadex LH-20. The green pigment was separated into blue pigment and yellow pigment, which showed a maximum absorbance at 590 nm and 440nm respectively. The experiments also demonstrated that the yellow pigment was transformed from the blue pigment.

关 键 词：绿变 黄色素 变色 分离提取 色带 大蒜 阳离子交换树脂 75%乙醇 醇提 LH 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]